KETO Blueberry Cheesecake

 

Low Carb Blueberry Cheesecake 

With a tangy cheesecake base atop a buttery almond flour crust, all covered in a refreshing blueberry topping, my keto blueberry cheesecake will surely impress! 

2 grams of net carbs. 

Ingredients: 

• 1 keto pie crust  (recipe here)
• 2 cups + 2 tablespoons cream cheese room temperature
• 1/2 cup sour cream can use full fat Greek yogurt
• 1 1/2 cups allulose blended ** See notes
• 2 tablespoon almond flour blanched almond flour
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 cup blueberries
• 2 tsp lemon zest (optional)

For the blueberry topping

• 1 cup blueberries
• 1 tablespoon coconut flour
• 3 tablespoon water
• 1 tsp lemon zest (optional) 

Instructions: 

To make the cheesecake:

• Preheat the oven to 160C/320F. Prepare the key pie crust. Line with paper for easy removal. 
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. 
• Add the flour, vanilla extract, sour cream, and sugar and until just combined. 
• Add the eggs one at a time, and stop beating once smooth. 
• Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight. 
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

To make the blueberry topping

• Toss the blueberries in the cornflour. 
• Place in a small saucepan with the water. 
• Heat until the mixture starts bubbling and thickens. 

Notes:

• Place allulose or monk fruit sweetener in a blender and pulse several times, to produce a superfine texture.

• TO STORE: Keep the cheesecake in an airtight container in the refrigerator for 3-4 days. 

• TO FREEZE: Wrap leftover slices of cheesecake in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Comments:

Variations:  

• Lemon - add 1/2 tsp lemon extract and lemon zest
• Strawberry - make plain and top with strawberries or strawberry compote (strawberries, lemon, sweetener, tiny bit of xanthum gum or gelatin and a splash of water)
• Chocolate chip - stir in sugar free chocolate chips
• Raspberry - same as strawberry variations

Macros:

    Servings 8  Calories: 204 | Protein: 5g | Net Carbs 3g | Fats: 18g

Source: Big Man's World 

KETO Protein Mounds Bars ❤

Protein Mounds Bars

I keep these in the freezer and love to get my sugar fix with a couple of these. Turned out amazing!

Ingredients: 

• 1 C Greek Yogurt
• 1 C Unsweetened Coconut Shreds
• 1-2 Scoops Vanilla Protein Powder (depending on the size of scoop - just so there's about 28-30 added protein grams)
• Dark or Milk Chocolate Chips
• 1 tsp Coconut Oil
• Chocolate Chips alternative: 1 cup cacao or cocoa powder, 1 cup coconut oil melted, 30 drops stevia or sugar replacement of 3 T and 1 tsp vanilla extract. 

Instructions:

1. Mix all ingredients except chocolate.
2. Roll into balls, small rectangles or flatten into mini circles  to resemble Thin Mints.
3. Place into freezer for about 30 minutes to 1 hour to freeze.
4. Melt chocolate with coconut oil in microwave for 10 seconds at a time and stir in between so it doesn't burn. 
5. With a fork or spoon (if balls) dip and coat the frozen coconut balls and place on parchment paper to set. 
6. Store in container in the freezer or refrigerator.

Comments:

• I think making little discs is easier to eat and dip into the melted chocolate with a fork. 

Variations:

• Could add some almonds into the mixture to mimic an Almond Joy! 

Macros:

    Servings 20  (1)  Calories: 95 | Protein: 3.1g | Net Carbs 6.3g | Fats: 8g